How should dried radish be dried to taste good?

First, choose fresh radish, wash it and dry it for one day, then bring it back at night, sprinkle with salt, marinate it for one night, and then take it out to dry it the next day until the water completely evaporates, so that the dried radish is delicious. Here are some practices:

Preparation materials: white radish 100kg, raw salt 1900g/2000g.

Production steps:

1. Harvest first 100 kg of fresh white radish (or go directly to the market to buy it).

2, wash the skin (no peeling)

3. Cut one on each side.

4. Choose a sunny and clean place, spread radish slices on the bamboo plaque (spread a layer of straw on the bamboo plaque, or use bamboo mats directly) and dry them before sunset.

Before sunset, put them in a big pot, then sprinkle with salt and rub them by hand so that each radish can be evenly stained with salt (about half of the original salt is used in this step).

6. Stack the pickled radish layer by layer in the jar. Note: stack a layer of radish and sprinkle a layer of salt evenly, and sprinkle the rest of the salt.

7. Continue to take it out to dry the next day.

8. Sunbathing in this way means that it is almost ready, and you can harvest it by evaporating dry water.